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Messages - BrewArk

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451
The Pub / Re: Odd Ways You Never Thought to Make Money
« on: March 19, 2010, 11:29:54 AM »
I hope to finally get started on a book I've been talking to Brewers Publications about.

It's about time.   ;)

I'd say. Let me know if you want or need a ghost writer.

If you're writing a book for Brewer's publications, it should be about beer not ghosts or time. ;D

452
General Homebrew Discussion / Re: FYI: blind taste test
« on: March 17, 2010, 04:34:18 PM »
I had my wife serve me four glasses of Miller, two from a bottle and two from a can, all prepared in the kitchen while I waited in the living room.  I can tell the difference 100% of the time.  The bottled beer is clean while the canned beer has a dull cloyingly sweet and bitter flavor.  Just in case anybody wanted to know if I would actually do the test.   ;)

How many times have you repeated this?  Is it can/bottle or lot/lot variability?

453
Man, I've been playing around with this for a LONG time.  I wondered about the very same chart.  I've been trying very late hop additions (after flameout, during whirlpool, etc), but feel as though I'm getting less hop aroma than the old 2 minute additions used to give me.  I need to take better data regarding addtion time, cooling time, etc. so that I can move from having a hunch to knowing.

Me too!  The more I brew the less I know.  Here's to killing more brain cells :D

454
The Pub / Re: Beer Drinking Music !
« on: March 17, 2010, 08:41:51 AM »
I almost puked in my mouth.  Most pop music from any era makes my skin crawl.

I'd agree, except for Jimmy Buffett - I consider myself a parrothead.

455
Equipment and Software / Re: teflon tape.
« on: March 16, 2010, 10:12:24 PM »
I use it all the time.  Have it on my HLT as well as for teh fittings on my boil kettle.

+1
Me too.

456
Equipment and Software / Re: Keg beer
« on: March 16, 2010, 10:08:49 PM »
Living in Michigan my basement is about 55 degrees all year.  I was told I could keg beer without using a fridge to keep beer cold.  Just place the kegs against an outside wall. Any thoughts. I would like to keg but don't have the cash or room.

If you like beer @ 55° it sounds like you can join the green crowd and not pay for electricity.  To me it sounds like the best thing to do with a basement that is that cold.  Here in CA we don't have basements and they wouldn't be that cool if we did.  I keep my kegs in the garage in the winter, and that's about the temp., but there can be temp. swings that force me to either put them in the fridge, or drink them faster (want odds on what I do?).

Go for it - get a keg and the CO2 and you may never bottle again.

457
Equipment and Software / Re: Brewing Software
« on: March 16, 2010, 09:50:31 PM »
I have excel '97 and this doesn't work for me but has anyone tried this:

http://dieseldrafts.com/spreadsheet/

It looks extremely comprehensive if you have excel 2007.

458
All Things Food / Re: Need another adictive hobby?
« on: March 15, 2010, 11:42:13 AM »
I thought I was getting obsessive about beer.  But it's beer.  Not something crazy like mustard.  It's beer.  It's important.  It's beer.  Nobody would fault a grown man for being passionate about beer.  After all, it's beer.  I'm starting to itch, pass me a beer.

459
General Homebrew Discussion / Re: My Mash Tun problem
« on: March 15, 2010, 09:55:07 AM »
... I just used the octagon manifold from my old round 5gal tun which only occupies half of the bottom of the tun. Would making a square manifold the occupies the entire bottom solve this?

If you are fly sparging, I would definitely recommend a new manifold.  If you are batch sparging it's a little less important, but if you are having recovery problems, it's probably worth the $ to have a manifold that matches your system.  If your manifold is costing you wort w/every batch, it'll pay for itself quickly enough.

460
All Grain Brewing / Re: Pressing the Mash
« on: March 14, 2010, 12:19:15 PM »
The ONLY way to be sure the CO2 didn't seep out and make it's way to the atmosphere is to convert it into something else (carbohydrate & oxygen, or carbonate).

But that too would be difficult for a brewery.

As far as pressing the mash goes, I usually run out to the gravity I want, then put the rest into the compost.  The compost pile needs some water added from time to time anyway.

461
All Grain Brewing / Re: question about a mash schedule
« on: March 12, 2010, 10:48:31 AM »
Success breeds success.  Go w/single infusion for the first batch.  Once you're comfortable and successful at that work to improve.  I use single infusions almost exclusively.

462
I think you'd have the best luck by pitching an actively fermenting starter.  Generally, I like to have my starters finish and decant them, but this is a special circumstance.

+1

After being in the fridge, the yeast are slowed down.  You want them closer to room temperature in a starter on the upswing not on the downswing.

463
Equipment and Software / Re: Refractometer errors?
« on: March 09, 2010, 10:26:48 PM »
That's sweet but for the upcharge, I'll use the spreadsheet and convert from Brix. :o

464
Beer Recipes / Re: Roggenbier
« on: March 08, 2010, 09:27:28 PM »
I can't find the carbonation level for this style.  The style guide says high carbonation, but should it be as high as the wheat beers?

465
Ingredients / Re: My babies
« on: March 08, 2010, 02:04:18 PM »
Mine are about 3" tall.  Except of course for the new varieties that I'm expecting to arrive any day now ;D

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